Update my dinner status, I'm making this tonight.
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Servings: 0
Total Time (median): 3 : 00 Active Time: 1 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1 Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.
2 Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.
3 Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).
4 Serve hot or cold.
